Thursday, April 14, 2011

Chocolate Avocado Mousse with Raspberry Creme

Masterchef's Skye Craig is one who knows how to make interesting desserts. She is all about raw food and organic ingredients. Her businessWild Sugaris a testament to that. This dessert today follows with that mantra.

In particular, one ingredient Skye uses often in her recipes and speaks quite highly about is agave syrup. Agave syrup is a natural sweetener from the agave plant. It is similar to honey but sweeter and not as thick. It is a great alternative to sugar and artificial sweeteners and is available from your health food store.

3. Add the dark chocolate into the blender and blend. Taste the mixture. If you want the mousse to be sweetener, then add more agave syrup. If you want more chocolatey, add more chocolate. Less sweet, add more avocado. It make take some time to ajdust it to the right taste.

4. Remove the glasses from the freezer and add the chocolate mixture as the next layer in each glass, fill to 2/3 way up the glass. Return the glasses to the freezer.

Raspberry Creme

1. Blend all ingredients into a blender and blend until smooth.

2. Remove the glasses from the freezer and add the creme as the next layer. Add a few raspberries on top of each glass to serve. Alternatively, you can use chocolate pieces as a garnish. Cover the glasses with cling wrap and leave in the freezer until it is time to serve. It is best that it has been in the freezer for at least a couple of hours. Can be left in the freezer for weeks ahead of time.

Note: I had issues keeping the layers separate. As you will note from the photograph, it appears that there isn't much chocolate mousse but there is. If you freeze each layer for long enough, then the following layer won't fold into the bottom layer. Taste wise it won't make a difference!